Spetsofaï

Spetsofai 1

Spetsofaï

1 large red onion, cut into chunks

1 clove of garlic, crushed

3 red peppers, preferably ‘Romano’, cut into chunks

3 green peppers, preferably the thin skinned ones, cut into cunks

250 – 300 gm chorizo (or similar cured sausage), cut into large chunks

1 tab tomato pureé, dissolved in 200ml water

2 tabs olive oil

Salt

Black pepper

3 allspice berries

Heat the olive oil in a casserole pan, add the onions and cook them until they start to brown.

Add the garlic and cook a little, making sure it doesn’t burn.

Add the chunks of chorizo, or sausage, and cook gently for about 5 minutes. Stirring all the time.

When the sausage is almost cooked and has released its fat, add the chunks of red and green pepper.

Cook for a further few minutes, stirring frequently.

Add the diluted tomato pureé, a little salt and pepper – remember that the sausage will add salt and spiciness  anyway. Add the allspice berries.

Reduce the heat, cover and allow to simmer for about 20-30  minutes, until the peppers are just soft and the sauce has thickened.

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